Saturday, February 26, 2011

Dahi ke Kebab

Origin: Awadh
Preparation Time: 35 Minutes
Cooking Time: 15-20 Minutes
Serves: 15

1 Cup Hung Yogurt & Whisked
250 gm Roasted Gram Flour (Besan)
2 medium size Bulbs - Chopped Onion
2 pc Green Chillies deseeded & chopped
1 Tablespoon Chopped Coriander Leaves
2 inch size fresh Ginger Peeled & Chopped
1 Tablespoon Garam Masala Powder
1 Tablespoon ground dried Fenugreek leaves (Kasuri Methi)
1 Tablespoon Turmeric Powder (Haldi)
1 Tablespoon Red Chilli Powder
2 Cup Bread Crumbs
½ cup oil/ghee for shallow frying
Salt to taste

Whisk the hung Yogurt with roasted Gram Flour in a bowl to mix together and keep aside.
Stuffing: In a separate bowl put the onions, chillies, coriander, ginger, garam masala, fenugreeks, turmeric, chilli powder & salt. Mix together & set aside.

Spread the mixture of Yogurt & Gram Flour on wet palms of your hand very gently. Stuff small amount of the stuffing and cover up the sides to form small sized kebabs to prepare 15 pcs.
Roll both sides of the kebabs gently in bread crumbs and put in for shallow frying for 3-4 minutes until golden brown.

Serve Hot.

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